Posted on: Wednesday, July 16, 2008
TASTE
Easy ways to intensify flavors in healthy diet
By Wanda Adams
Regardless of whether there is a cancer patient in the family, Madeleine McKay's ideas are easy, useful and flexible in introducing a more healthful diet.
Ginger juice: Roughly slice as much good, fresh ginger as you like. No need to peel. Place in food processor and pulse until finely minced. Line a bowl with 2 to 3 layers of damp cheesecloth and scrape the ginger into the center. Twist up the ends and then squeeze as hard and long as you can to express all the juice. You'll get 2 to 3 tablespoons from a piece of ginger the size of a child's hand. Freeze for use in marinades or rubs for baked or grilled fish or for other flavoring uses. Apple syrup: Bring 2 cups of unfiltered organic apple juice to a boil; reduce heat to a simmer and cook until reduced to one-fourth cup, thick and syrupy. Drizzle over fresh fruit. Balsamic glace: Bring 2 cups of good-quality balsamic vinegar to a boil; reduce heat to simmer very slowly until reduced to a thick syrup. Drizzle over baked apples or use as an accompaniment to grilled fish or vegetables. If using a less-sweet balsamic vinegar, a teaspoon of stevia powder can be added during cooking. Lower-fat corn chips: Cut plain, raw corn or whole-wheat tortillas into eighths or tenths. Spray a baking sheet with canola or olive oil and spread chips in pan. Bake at 350 degrees until light brown and crisp. Serve immediately or cool and store in a zippered plastic bag or airtight container. Roasted aromatics: Garlic or shallots can be pan-roasted whole and used as a spread on toasted bread or crackers, as a side dish, or as an ingredient in sauces for grilled fish. Here's the technique: Preheat the oven to 350 degrees. Heat a heavy cast-iron skillet or comparable pan (but not nonstick) over medium heat and when hot, add a teaspoon of olive oil. For garlic, throw in 2 whole heads of garlic, separated into cloves but unpeeled. Add 1 cup of vegetable broth and the juice of 1 large lemon and cook for 1 minute. Then, place in preheated oven and bake until liquid has evaporated (about 10 to 15 minutes); the roasted garlic will come right out of the skin when squeezed. For shallots, peel and cut in half 8 to 10 shallots and use › cup vegetable broth, the juice of 1 lemon, a little sea salt and pepper to taste and follow the same technique as for garlic. You can use this technique with potatoes, too. Perked-up fruit: Toss wedges of sweet pineapple with a bunch of chopped mint leaves, the juice of 1 lime and › teaspoon dried chili flakes (or less, to your taste). "The juxtaposition of flavors collide," says McKay. Black pepper is also an interesting and unexpected addition to fresh fruit, such as strawberries.
